The manager not being on hand today I decided nonetheless to introduce the restaurant briefly and the sushi nigiri at their stand in Shizuoka JR Station in more details.
Mind you, the market was a bit crowded and all the pictures were good enough!
I’ll do better during the interview!

Uogashi/魚がし Restaurant in Acty, inside the Shizuoka Station but opposite to the market!

Remember the design in the topleft corner of the noren/暖簾/entrance curtain as you will find it again inside the market!

They also served cooked fish!

Lunch sets!

Numazu set!
Uogashi opened its first restaurant in Numazu City!

Sushi plates and others!

The cash register (you can pay by card, too!) of Uogashi’s sushi stand inside the market!

First take a box for 10 or 16 pieces maximum, tongs and choose your morsels!

Let’s have a look!
I couldn’t make good pictures of all as I said but I hope the pictures below will give you a good idea!

Ngitoro gunkan/grated tuna and Hokki/Sakhalin surf clam (found in Japan in spite of the name) Salad!

Tonbomaguro/Anther name for Binnaga/Albacore, a typical Shizuoka tuna!

Now is the time to have a good look (and buy) seafood and fish at the big supermarket in Parche, Shizuoka JR Station, in Shizuoka City, especially local!
I had a quick look today as I was shopping for tonight’s dinner and I did find some things of great interest as usual!

Large lobsters! Live!

At 698 yen for 100 grams, they are not cheap, but they will not stay long there!
They were caught in the Suruga Bay off Mochimune, one the main fishing harbors in Shizuoka City with those of Shimizu and Yui!

More than in French or Italian Restaurants they will find their way to some expensive/exclusive Japanese restaurant as these are wild lobsters!

Gambas/tenagaebi (not to be confused with river water shrimps of the same name!)! Live!
Same price tag as for live wild lobsters!
The ones found in the Suruga Bay are famous all over the country!

These will definitely find their way in one of the top Italian restaurants in town!

Fish freshly brought from harbors in Shozuoka Prefecture!

They had been brought to harbor less than 12 hours ago!
Soles, sailfish sandfish, sea robins, leather jackets/Thread-sail filefish, umasura, meita and Barred Knifejaws!
All local, wild and fresh!

This morning I had the occasion to visit for the second time only in no less than 36 years the Shizuoka Ryuutsuu Auction Market (real name. Shizuoka Gyouichi/静岡魚市!
It is very similar to Tsukiji Market in Tokyo, on different scale naturally, but still really big as it serves a Prefecture population of nearly 4,000,000 souls!

The reason I visited the market as early as 7:00 after the actual auctions was that I had to apply for a filming permit from the city officials (the place is directly supervised by the local government) on behalf of a TV crew dispatched at the end of this month by 3 Sat.online/NANO, a big German TV Channel.

Small restaurant on the second floor.

Actually the whole is strictly supervised by the city.
Casual visitors are allowed in. Full stop.
Casual buyers are not allowed in. Full stop.
Filming, albeit very restricted requires an official permit from the city.
Even so, you certainly need the right connections!
Mind you, we only got a permit to film Chef Shibata buying his ingredients at the market. Actual auctions taking place between 5:0 and 6:00 a.m. are simply no man’s land!

Chef Susumu Shibata/柴田算 and Mr. Yasushi Imaizumi/今泉康, the gentlemen who made it possible!
But I do have the right connections…LOL

The place is big and a lot of heavy machinery is needed for quick transport of goods.
You had better watch your back atually as there is always a danger of being run over. Honestly!

Since I had been allowed in I took the opportunity of taking (unauthorized?) pictures of the goods dealt with inside!

I started with the fish and seafood area where authorized visitors can make their purchases after the auction.

Buyer and seller haggling?

Frozen tuna, probably Albacore/Binnaga・ビンナガ a species typical of Shizuoka Prefecture!

The tails are always cut before the auction for quality check!

The heads, tails and bones are also on sale!

Cuts ready to be delivered!

Still frozen pieces have to cut with a saw!

But the best morsels are cut by hand!

Beware the Marlin/Kajiki/カジキ/’s sword!

The Japanese eat all kinds of shell fish: Pen shells/Tairagai/タイラガイ!

Enormous oysters/kaki/牡蠣!

Whelks/Tsubogai/壺貝!

Snow crabs from the North of Japan!

Horse mackerel/Aji/鯵！

Small Black Back Sardines/Seguro Iwashi/背黒鰯!

Ika Soumen/いかそうめん/Cuttle Fish cut in fine strips!

A true Japanese delicacy! Herring roe on seaweed/Ko mochi konbu/子持ち昆布!